How can carbon labels and climate-friendly default options on restaurant menus contribute to the reduction of greenhouse gas emissions associated with dining?

Open Access

Peer-reviewed

Research Article

About the Authors

Ann-Katrin Betz

Contributed equally to this work with: Ann-Katrin Betz, Benedikt T. Seger

Roles Conceptualization, Formal analysis, Investigation, Methodology, Resources, Visualization, Writing – review & editing

Affiliation Department of Psychology, Julius-Maximilians-Universität Würzburg, Würzburg, Germany

Benedikt T. Seger

Contributed equally to this work with: Ann-Katrin Betz, Benedikt T. Seger

Roles Conceptualization, Formal analysis, Methodology, Writing – original draft

Affiliation Department of Psychology, Julius-Maximilians-Universität Würzburg, Würzburg, Germany

Gerhild Nieding

Roles Conceptualization, Supervision, Writing – review & editing

Affiliation Department of Psychology, Julius-Maximilians-Universität Würzburg, Würzburg, Germany

The authors have declared that no competing interests exist.

Decision making
Is the Subject Area "Decision making" applicable to this article?

Thanks for your feedback.
Meat
Is the Subject Area "Meat" applicable to this article?

Thanks for your feedback.
Behavior
Is the Subject Area "Behavior" applicable to this article?

Thanks for your feedback.
Food
Is the Subject Area "Food" applicable to this article?

Thanks for your feedback.
Pilot studies
Is the Subject Area "Pilot studies" applicable to this article?

Thanks for your feedback.
Beef
Is the Subject Area "Beef" applicable to this article?

Thanks for your feedback.
Greenhouse gases
Is the Subject Area "Greenhouse gases" applicable to this article?

Thanks for your feedback.
Mexican people
Is the Subject Area "Mexican people" applicable to this article?

Thanks for your feedback.